Zero Waste Chicken Stock Recipe

A sustainable solution for your Sunday Roast leftovers 

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James Strawbridge
Cornish Chef, Author and Photographer
6 April 2022

Most of us take such pride and joy over cooking our Sunday roast chicken, but plenty forgo the super simple process of using the leftovers to make a nutrient dense, zero waste stock. This recipe, brought to you by Cornish chef James Strawbridge, shows us all how easy it is to make a rich flavoured chicken stock using minimal ingredients in no time at all, which can be stored in the fridge for a few days and used to elevate our week night meals, from curries to soups. Once you begin making stock this way, we’re sure there will be no looking back. Let us know if the secret ingredient was a pleasant surprise to you!

Ingredients

Leftover chicken carcass

1 carrots

Celery root

Leek ends

1 bay leaf

2 sprigs of fresh thyme

Pinch of black pepper

Pinch of sea salt

Pinch of chilli flakes

3 tablespoons of cider vinegar

Method

Pop your leftover chicken carcass in a wide bottomed pan

Add the whole carrot, celery root, thyme, leek, bay and seasonings

Cover everything with boiling water

Place the lid on the pan, and leave to cook for 1.5 hours

Strain the stock, leave to cool and store in a container in the fridge for up to a week